Fiesta Mac and Cheese

foodnetwork.com

Cindy Patten Cardenas

1 ½ pounds elbow macaroni

2 tablespoons olive oil

2 red onions, halved and thinly sliced

2 ears corn, shucked and kernels removed (about 1 ½ cups)

Kosher salt and freshly ground black pepper

Two 4-ounce cans diced green chiles

6 tablespoons salted butter, plus more for the pan

⅓ cup all-purpose flour

3 cups whole milk

⅔ cup half-and-half

3 tablespoons adobo sauce from canned chipotles

1 cup cubed processed cheese, such as Velveeta

2 cups freshly grated Monterey Jack cheese

2 cups freshly grated pepper jack cheese

One 10-ounce can diced tomatoes and chiles, undrained

1 cup tortilla chips, crushed

Chili powder, for sprinkling

¼ cup chopped fresh cilantro

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